Directions
- 1In a chopper, add dates and chop well.
- 2Add clarified butter, sesame seeds, pistachios, and almonds, and pulse 1-2 times.
- 3With greased hands, take out a small quantity of mixture (7g) and make balls of equal sizes, set aside.
- 4In a bowl, add semolina and clarified butter and mix well.
- 5Cover with cling film and refrigerate for 8 hours or overnight.
- 6In a jug, add warm milk, caster sugar, and instant yeast, and mix well.
- 7Cover and let it proof for 5-10 minutes.
- 8Take out the semolina mixture from the refrigerator and mix well.
- 9Take out into a bowl, add all-purpose flour, icing sugar, cardamom powder, nutmeg powder, and mix well.
- 10Add the yeast mixture and mix well.
- 11Cover with cling film and let it rest for 1 hour in a warm place.
- 12Knead the dough again.
- 13With greased hands, take a small quantity of the mixture (30g), make a ball, and flatten it.
- 14Place a date filling over it, gather all the edges, make a ball, and seal properly.
- 15Place them on a baking tray lined with butter paper.
- 16With the help of a mooncake mold press (you can use any cookie mold of your choice), press to pinch the top of the dough in a deep decorative pattern.
- 17Option 1: Oven Baking. Bake in a preheated oven at 170°C for 10 minutes (on both grills) and 5 minutes on the upper grill.
- 18Option 2: Air frying. Air fry in a preheated air fryer at 180°C for 10 minutes.
- 19Let them cool at room temperature.
Ingredients
- 150 g Dates, soft
- 1 tbs Clarified butter
- 1 tbs Sesame seeds
- 1 tbs Pistachios, chopped
- 2 tbs Pistachios, chopped
- 1 tbs Almonds, chopped
- 2 tbs Almonds, chopped
- 1.5 cup Semolina
- 0.5 cup Clarified butter
- 0.33 cup Milk, warm
- 0.5 tsp Caster sugar
- 0.5 tsp Instant yeast
- 0.75 cup All-purpose flour, sifted
- 0.5 cup Icing sugar
- 0.5 tsp Cardamom powder
- 1 pinch Nutmeg powder
Equipment
choppercookie press (mooncake mold)ovenair fryer
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